on the 10th day of December my blogger gave to me...


101 ways with cranberries!

Actually it's more like 3 ways. I had bigger plans when I first thought up this post because I truly love cranberries. They're tart, not sweet, have a lovely variegated colour, and are grown locally here. So how about we go for quality over quantity today and focus on a few excellent ways to use them. Maybe you'll be inspired to find more. 

For breakfast: Cranberry Scones (adapted by me! from a classic Canadian Living recipe)

550mL flour (all white or half whole wheat)
250 mL sugar
12 mL baking powder
2 mL baking soda
2 mL salt
1/2 package fresh or frozen cranberries
125 mL cold butter, cubed
250 mL buttermilk or non-dairy milk soured with lemon juice
sugar for sprinkling (opt.)

Preheat oven to 425० Pulse the dry ingredients and butter in a food processor until butter crumbly, or use a pastry cutter. Pulse in cranberries (or chop by hand and mix in). Then add milk and mix just until combined. Pat out into a disk, brush with milk or egg and sprinkle with sugar if you like (course or raw works nicely here). Cut into wedges, whatever size you like. Bake 12 to 15 minutes (or longer, depending on the size of your wedges). Cool on a rack. 

For a treatcranberry bar recipe from Feasts for all Seasons

I have to admit I've never made these myself, but, considering the source, I'd bet these are even better than the seasonal treat from a certain ubiquitous coffee franchise...

And of course to decorate: They don't really last long, but they make a nice outdoor accent for the birds to nibble at.


  1. Older Sister of Your Man11 December 2016 at 00:12

    Have you ever flown over the lower mainland when the cranberries are being harvested? It's delightful.

    1. Can't say that I have -- even driving by is quite a sight though!


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